Its been a little while since we’ve able to post any recipes… what with life, no time and various illnesses going on in our household lately! Luckily we’re all better and Soph and I have made it back into the kitchen! We’ve had so much fun getting festive as we gear up for Christmas, we’ve been cooking up a storm with these scrumptious cinnamon cookies! We’ve been taking them to Christmas parties and giving them to teachers, neighbours and friends as Christmas pressies! They make a fabulous last minute Christmas gift, they are fun and easy to make, as well as being totally delicious! You can make them in any shape and colour so have fun decorating and choosing your colour schemes! Here is our fabulous recipe…
2 large egg whites
225g icing sugar, plus extra for dusting
1/2 tsp lemon juice
1 tsp cinnemon
250g almond meal
Whisk egg whites until stiff. Add icing sugar & lemon juice, continue whisking for 5mins until thick and glossy. Take out 2 tablespoons of mixture, cover & set aside for later.
Gently fold in almond meal & cinnamon. Cover & refrigerate for 1 hour or overnight. The mixture will resemble a thick paste.
Preheat oven to 160 degrees C.
Dust a work surface with icing sugar and work the refrigerated paste into a dough with a little icing sugar and roll to 5mm thick.
Cut out shapes and place onto lined & greased baking trays, then brush the meringue mix over each cookie, mixing with a little milk if too thick. You can colour the meringue mix first if you wish to- I separate it into different bowls depending on how many colours I want to use!
Decorate then bake for approx 10 mins, leave to cool for 10 mins before transferring from baking trays.
Last week Soph’s buddy Jack was back having a play date at our house, so we decided to whip up something delicious for afternoon tea! We ransacked the cupboards and decided we had everything we needed to make our scrumptious choc chip and coconut cookies! They are super easy to make and we usually have all the ingredients, so its a great recipe when you need to do a spot of unplanned baking!
Soph and Jack had an absolute ball mixing and measuring all the ingredients and making the little balls of cookie dough to place on the tray, they might have even eaten a few before they went into the oven, ha ha! After they cooled down we also packaged up some for Jack to take home for his family and some for Soph’s Daddy to take to work! Soph and Jack demolished quite a few for afternoon tea as well!
If you would like to make some of these yummy cookies, here is our recipe below. Easy and delicious, we hope you enjoy them as much as we do!
1 cup white sugar
1/2 cup brown sugar
1 tsp vanilla
2 1/4 cups plain flour
1 tsp bicarb soda
1 teaspoon salt
2 cups dark choc chips
2 cups shredded coconut
Preheat the oven to 190* C.
In a large bowl, cream together butter, brown sugar & white sugar until light & fluffy. Beat in the eggs then stir in the vanilla.
Combine flour, bicarb soda & salt then stir into the creamed mixture. Fold in chocolate chips and coconut. Drop by rounded spoonfuls onto baking trays.
Bake for 8 to 10 minutes in the preheated oven. Allow biscuits to cool on baking tray. Enjoy, yum!
We are all going to a BBQ at our neighbours place for dinner tonight so Soph and I decided to make our yummy oat slice to take with us. We whipped it up this morning before kindy as we’re all up so early in our household these days! We decided to give baby Chloe a little cooking lesson too! It’s super easy to make, delicious and we usually have all the ingredients in the cupboard. Also everyone always loves it! Its great for picnics too and also good to have on hand when someone drops in for a cuppa! Here’s the recipe if you’d like to give it a try.
1 cup flour
1 cup rolled oats
1 cup brown sugar
1/2 cup desicated coconut
1/4 cup golden syrup
1/4 tsp bicarb soda
200g choc chips
Combine flour, oats, sugar and coconut
Combine the butter and golden syrup in a saucepan and melt, stir in the bicarb soda then add to flour mixture
Stir in the choc chips
Press into a greased and lined baking tin (28cm x 18cm)
This weekend we went to a really fun barbecue with friends, so of course Soph and I offered to make dessert! There were lots and lots of kids so we decided to use our fabulous Frozen chocolate castle which Soph got for Easter… its been waiting in the cupboard for a special occasion! We had so much fun in the kitchen mixing up our blue cakes and creating a fabulous cake tower, Soph’s favorite colour is blue and she’s still obsessed with Frozen so she was in heaven! Everyone loved our creation, it was a huge hit with all the kids and adults alike!
Of course this cake can be made in any colour and with any decoration on the top. If you would like to make our fabulous layer cake, here is our recipe;
For the cake you will need to cream 250g butter with 2 cups of sugar & a tsp of vanilla, add 4 eggs then add 4 cups of self raising flour alternately with 1 & a half cups milk.
Separate batter into 3 bowls, colour & bake in 3 cake tins for 30-40mins in moderate oven.
For the icing cream 250g butter with 3 cups icing mixture, 1 tsp vanilla & 2 tbs milk till white then add colouring. Enjoy!
We are back sharing recipes again after a bit of a break staying with family in the Southern Highlands. While we were away we celebrated Sophie’s Grandpa’s birthday and Soph made a yummy strawberry swirl cake with her Uncle Tee Tee to celebrate!
This yummy cake was a big hit with everyone, its so fun & festive as well as delicious! Soph chose strawberry flavour and pink coloured cake with blue icing, however you can really use any colour scheme and flavour you like. Soph had a ball as always making this cake and loved choosing the colour schemes & helping to decorate… she always loves adding the fairy sprinkles at the end! It’s a really quick & easy cake to make too, perfect for any celebration! Here is our recipe, enjoy!
1 cup sugar
2 cups self raising flour
3/4 cup of milk
1 teaspoon strawberry essence (or any flavour of your choice)
Decorations and food colours of your choice!
Cream sugar, butter and strawberry essence until smooth
Add flour & milk alternatively
Divide mixture in half & place in separate bowls then add a few drops of your choice of food colouring to one of the bowls
Alternate spoonfuls of each mixture into the middle of the cake tin- first the plain one, then the coloured on on top till all the mixture is gone
Bake in mod oven (approx 170* C) for approx 40mins
This week we went with our gorgeous friend Helen to the Avalon community garden. Sophie had the best time helping Helen with some weeding and raking! It was amazing seeing all the different types of herbs, vegies, fruit and flowers growing. There are even chooks roaming around as well as a worm farm and a big compost. We picked yummy cherry tomatoes and green beans as well as a huge bunch of warrigal greens. We decided to make a yummy quiche with all our delicious greens.
Warrigal greens are an Australian native. They are just like spinach and are a popular bush tucker food. Eaten by Aborigines, apparently they were one of the first native Australian vegetables to become popular with European settlers. Captain Cook encouraged his men to eat them, as they were a great way to fight scurvy. The plant was even taken back to England by the botanist Joseph Banks and grown in Kew Gardens. They are very high in antioxidants and also very east to grow!
We had such a fabulous time in the garden, Soph had an absolute ball and can’t wait to go again! Hopefully next time there might even be some eggs for us to collect as well!
To make our delicious quiche you will need to blind bake 1 sheet of short crust pastry in a pie dish. Then stir fry some leek or onion with a couple of cloves of garlic, then add the warrigal greens (or silver beet or English spinach) till wilted. We added mushrooms and bacon to ours as well- you could add whatever you have in the fridge though!
When the pastry is ready place all ingredients in the dish on top of the pastry. We also put some chopped feta in but its not essential! You could put some olives, sun-dried tomatoes, pine nuts or pesto in too for a bit of extra flavour.
In a separate bowl beat 5 eggs with 1 cup of milk or cream and add salt and pepper. Then pour egg mixture on top of ingredients in the pie dish. We arranged some sliced tomato on top, then sprinkled it with some parmesan cheese (cheddar cheese would work just as well).
Then bake in the oven for approx 30mins at 160* C
*We ran out of shortcrust pastry and used puff pastry which was just as delicious! Also sometimes I don’t use pastry at all and we make a crustless quiche, which is also really yummy and gluten free.
Today is our friend Mary’s birthday so this morning Soph & I made this delicious cake for her. We visited her at work for an impromptu party, which was super fun! This cake is great to make as is really easy and so delicious and moist. It’s the perfect cake for morning or afternoon tea. It’s flourless as well for any friends that are gluten intolerant. What a fun morning we had with the gorgeous flower girls! Soph cooked up a storm for our special friend Mary and we’d love to share the recipe with you!
1 & a half cups almond meal
3/4 cup desiccated coconut
1 & 1/4 cups castor sugar
2 tsp vanilla
2 tbs flaked almonds for the top
Mix almond meal, coconut & sugar together in a bowl
In separate bowl whisk eggs, add vanilla & melted butter then add to dry ingredients
Pour in greased & lined springform tin (dust inside tin with coconut)
Happy Mother’s Day to all the lovely Mummies! We’ve had such a lovely day celebrating with friends and family. Soph and I made these delicious short bread cookies to give as gifts toall the beautiful Mummies & Grandmas in our lives! Soph had a ball rolling the dough, making the shapes & then decorating them. Our kitchen was a huge mess but we both had so much fun and we’d love to share our recipe with you!
These bickies make fantastic gifts for all sorts of occasions as you can create any shape you like & decorate them however you desire, the possibilities are endless! We made them for Christmas and Easter, you could also make them for Valentines Day, Halloween, birthday parties, afternoon tea etc! Enjoy!
250g butter, chilled & chopped
3 cups plain flour
1 cup icing mixture
1 tbs milk
1 tsp vanilla bean paste or extract
Place butter, flour & icing sugar in a food processor & process till breadcrumbs.
Add egg, milk & vanilla & process until dough comes together.
Turn onto lightly floured surface and knead until smooth.
Divide mixture in half & knead into 2 discs.
Wrap one disc in glad wrap & chill in fridge while rolling the other disc between 2 sheets of baking paper till approx 5mm thick.
Using cookie cutters, cut desired shapes from dough & place on lined & greased baking trays.
Bake for approx 15 mins until golden in oven 160* C
*Decorating the bickies is half the fun for us but you dont have to decorate them, they are still really yummy plain, or you can sprinkle them with cinnamon sugar before they go into the oven for a totally delicious finish. Have fun!
Mother’s Day Cake
We would also like to share the recipe for our gorgeous Mother’s Day Cake. This is a simple butter cake recipe that we have turned into a beautiful rainbow layer cake! We have chosen pink today but obviously you can choose any colour and any number of layers you like.
Cream 250g butter with 2 cups sugar
Add 4 eggs and 1 teaspoon vanilla
Add 4 cups SRF alternatively with 1 1/2 cups milk
Divide mix into batches and colour, then pour into a few different pans
Bake mod oven 30mins (approx 170* C)
3 cups icing mixture
2 tbs milk
Beat soft butter until white gradually adding icing sugar then milk
Mother’s Day Cards
We also had a super fun making these beautiful dandelion Mother’s Day cards to go with our bickies. Soph absolutely loved doing the finger painting and we also enjoyed choosing the colour schemes and deciding which ones our Mummies and Grandmas would like best. We got the inspiration for these cards from our friend Kristina’s awesome website www.shoppersocial.me – check it out for some other great tips & ideas!
Over the weekend Soph and I were asked to make some cup cakes for a birthday party! The party had a bear theme and we were asked to make paw print cup cakes in pink and blue! We were up for the challenge and had fun figuring out what we were going to do! We ended up using freckles and M&Ms to make the paw prints. Soph had fun making the cup cakes as usual, she always enjoys cracking the eggs and measuring and mixing the ingredients, but she really enjoyed decorating them and had to concentrate really hard to put the freckles and M&Ms in the right place!
We love making cup cakes and have a fabulous recipe we’d like to share! This recipe is really easy and yummy and the cup cakes last really well so you can make the day before if you need to!
1 cup sugar
2 cups SRF
3/4 cup milk
1 tsp vanilla
Cream butter and sugar
Beat in eggs & vanilla
Add flour & milk alternatively
Bake mod oven (approx 170) for 15-20mins
Allow to cool before icing and decorating
1 1/2 cups icing mixture
1 tbs milk
Beat soft butter until white gradually adding icing sugar then milk
*Makes approx 16-18 cup cakes depending on the size of your patty cases
Here are some other cup cakes we have made using this recipe! As you can see we love to decorate and make our cup cakes look as pretty as possible!
Yesterday we decided to make some play dough! Faced with a boring day stuck inside, we needed something awesome to keep the cabin fever at bay. This was such a fun rainy day activity that kept us entertained for hours! Soph had an absolute ball mixing the dough, choosing the colours, then kneading the colour into the dough.
We actually made 2 batches- the first one we made you needed to cook in a saucepan on the stove top and then roll out the dough in flour- this was super fun but soooo messy, our kitchen ended up looking like a flour bomb hadexploded! Also the dough was just too sticky. The second batch we made was hands down the best- it was a no cook recipe & we just put all the ingredients into our mix master, turned it on and it was done! It was completely mess free and the play dough was a beautiful consistency. Then we just chose our colours & kneaded them into the dough. We had so much fun playing with it- making shapes with our cookie cutters & pretending to bake cakes. Here is the awesome no cook recipe, give it a go next time you are stuck indoors on a rainy day!
2 cups plain flour
1 cup salt
1 tbs oil
1 cup cold water
A few drops liquid food colouring
Combine all the ingredients except the food colouring and mix until combined
Knead till dough forms
Add extra flour if too sticky
Divide into balls and knead in food colouring until desired colour is achieved